Rice and Mushroom Delight

A nice side dish for your favorite meal or serves 3-5 as a vegetarian main course.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 1 1⁄2 cups long grain brown rice or 1 1⁄2 cups long grain white rice
• 3  cups chicken broth
• 3  tablespoons butter
• 8  ounces mushrooms, sliced
• 4  green onions, finely sliced
• 1  tablespoon fresh lemon juice
• 3  tablespoons dry white wine
• 1⁄4 cup fresh parsley, chopped or 1  tablespoon dried parsley
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper (or to taste)
• 2  tablespoons butter, melted
• 1⁄3 cup cashews, chopped

Directions

1. Pre-heat oven to 350°F.
2. Cook rice with broth in an automatic rice cooker.
3. In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.
4. Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.
5. Combine with cooked rice.
6. Drizzle with melted butter.
7. Refrigerate until needed.
8. Bake, covered, until heated through (30-45 minutes).
9. Before serving, sprinkle with chopped cashews to garnish.